Roast chicken with veal stuffing - Revision history

Sarah Van Der Goes: wikified

2007-07-20T14:07:37Z

wikified

← Older revision		Revision as of 00:07, 21 July 2007
Line 1:		Line 1:
	==Original Source==		==Original Source==
	'''Other forcing for any dainty Fowl, as Turkey, Chickens, or ~~Pheasants~~, or the like, boild or roste.'''		'''Other forcing for any dainty Fowl, as [[Turkey]], Chickens, or [[Pheasant]]s, or the like, [[boil\|boild]] or roste.'''

	Take minced veal raw, and bacon or beef suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle it among the forcing, with pine-apple-seeds, pistaches, chestnuts and some raw eggs, and fill you poultrey, &c.		Take minced veal raw, and bacon or [[beef]] suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle it among the forcing, with pine-apple-seeds, pistaches, chestnuts and some raw eggs, and fill you poultrey, &c.

	The Accomplisht Cook, Robert May, 1660		The Accomplisht Cook, Robert May, 1660
Line 9:		Line 9:

	===Ingredients===		===Ingredients===
	*3 ~~chickens~~ around 1.4kg or two larger ones		*3 [[chicken]]s around 1.4kg or two larger ones
	*375g veal, minced		*375g [[veal]], minced
	*75g bacon, minced		*75g [[bacon]], minced
	*60g ~~currants~~		*60g [[currant]]s
	*90g ~~pistachios~~, shelled		*90g [[pistachio]]s, shelled
	*60g pine ~~nuts~~		*60g [[pine nut]]s
	*60g ~~chestnuts~~ (if you can get them)		*60g [[chestnut]]s (if you can get them)
	*1 440g can artichoke bottoms, drained and diced		*1 440g can [[artichoke]] bottoms, drained and diced
	*2 ~~eggs~~		*2 [[egg]]s
	*1/2tsp mace		*1/2tsp [[mace]]
	*1/4tsp ~~cloves~~		*1/4tsp [[clove]]s
	*salt to taste		*[[salt]] to taste

	===Method===		===Method===
	Preheat oven to 180C (350F). Mix all stuffing ingredients and stuff into chickens. Truss the legs and roast breast side up 'til done.		Preheat [[oven]] to 180C (350F). Mix all stuffing ingredients and stuff into chickens. Truss the legs and [[roast]] breast side up 'til done.

	==See Also==		==See Also==

Ladyadele: /* Ingredients */

2007-07-20T08:49:43Z

Ingredients

← Older revision		Revision as of 18:49, 20 July 2007
Line 9:		Line 9:

	===Ingredients===		===Ingredients===
	3 chickens around 1.4kg or two larger ones		*3 chickens around 1.4kg or two larger ones
	375g veal, minced		*375g veal, minced
	75g bacon, minced		*75g bacon, minced
	60g currants		*60g currants
	90g pistachios, shelled		*90g pistachios, shelled
	60g pine nuts		*60g pine nuts
	60g chestnuts (if you can get them)		*60g chestnuts (if you can get them)
	1 ~~14oz.cans~~ artichoke bottoms, drained and diced		*1 440g can artichoke bottoms, drained and diced
	2 eggs		*2 eggs
	1/2tsp mace		*1/2tsp mace
	1/4tsp cloves		*1/4tsp cloves
	salt to taste		*salt to taste

	===Method===		===Method===

Ladyadele at 08:48, 20 July 2007

2007-07-20T08:48:33Z

New page

==Original Source==
'''Other forcing for any dainty Fowl, as Turkey, Chickens, or Pheasants, or the like, boild or roste.'''

Take minced veal raw, and bacon or beef suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle it among the forcing, with pine-apple-seeds, pistaches, chestnuts and some raw eggs, and fill you poultrey, &c.

The Accomplisht Cook, Robert May, 1660

==Redaction==

===Ingredients===
3 chickens around 1.4kg or two larger ones
375g veal, minced
75g bacon, minced
60g currants
90g pistachios, shelled
60g pine nuts
60g chestnuts (if you can get them)
1 14oz.cans artichoke bottoms, drained and diced
2 eggs
1/2tsp mace
1/4tsp cloves
salt to taste

===Method===
Preheat oven to 180C (350F). Mix all stuffing ingredients and stuff into chickens. Truss the legs and roast breast side up 'til done.

==See Also==
[[Peerless Kitchen]]

[[category:recipes]] [[category:From the Peerless Kitchen]]